Restaurant Startup Information

If so,

1) which one
2) how was your bonus calculated?

Arby's- never got a bonus, but was promised a percentage of gross. The owner of the franchise left town one night, and never came back. His attornies emptied the till, and put up a "closed" sign.

If this is for the UK, none. Any charity to which you donate can claim Basic Rate tax that you pay back if you complete a gift aid form. This increases your donation overall. Your Basic Rate band gets extended if you pay at Higher Rate.

First off, the pay isn't that great, and the hours are horrible. There is just so much stress with the job! People who say retail is stressful need to work food service! My boss loves me, and wants to take me further, but I am overqualified for the job with my education and probably would just be wasting my time since the pay wouldn't be that great.

Tell me you people agree?

You say that you are over-qualified for restaurant work based on education, but you are also worried about the stress. Any job can be stressful if you allow it to become that way. What did you go to school to do? Try using your education first, then go back to restaurant work if you change your mind.

If you are worried about a job being too stressful before even going into the business, it probably would be for you.

The people that do the best in a field love that career and are not bothered by the stress.

We are thinking of opening a family restaurant. I was wondering about how much profit is made through a successful restaurant. I know the first few years are tough but after the restaurant is running smoothly how much on average would the restaurant make. It is a medium size restaurant designed for both fast food and seat down service with average food prices. Employees will be paid a modest wage not minimum wage. Any tips would be great also. More info the better thanks

Okay..I'm trying again.
I asked my room mate who is in business herself, but its a gift business.
it all depends on location, overhead and your menu. The first poster pointed this out. I also depends on exactly how many people you can serve..how busy your area will be. the prices of food differ from location to location.
The best thing to do is find someone who is a small business planner. Check out locations, get a rental price, how much it would cost to set up the inside kitchen taking the lions share. And if I'm not mistaken, all waitress are paid minimal wage and what they pay taxes on is figured out with tips included..not what they actually get, but what the government says they should be getting.
Aplace that sells mostly sandwiches and rinks will not make as much as one that sells full dinners. Or they could make more. But we did try and figure out some kind of idea..if you have 25 tables, lets say..you almost have to make over 1 million a year and that's before expenses are taken out. A small place can do that, her family had a small meat market and did 1 1/2 million a year!
so find a small business consulant..thats the best thing to do!
Good luck and i hope I helped. I did promise!

The owner is willing to help with the financing. I dont have any personal collateral.

Check with your lawyer for good advice.And your Banker.

My Sim family has 2 people in it. Their jobs are restaurateur and Celebrity Chef. What questions will the game ask? By questions I mean a little screen pops up while they are at work and it gives you a dilema and have to chose one or ignore. What are the answers to the questions?

Here is some info i found. I'm not sure if it's the complete list of Chance cards, but it's O.K. It doesn't tell you which one to choose, as each Chance card response has a negative and positive outcome for each choice. Hope this helps!
9 — RESTAURANTEUR –

"Theme Parks" or "Airports"?

"Theme Parks"
Positive Outcome:
Your Sim is promoted to Celebrity Chef.
Negative Outcome:
Your Sim loses 30,000 Simoleons.

"Airports"
Positive Outcome:
Your Sim gets 50,000 Simoleons and gains 1 Logic point.
Negative Outcome:
Your Sim is demoted to Executive Chef and loses 1 Creativity
point.

10 — CELEBRITY CHEF –

"Stay Honest" or "Pay the Man"?

"Stay Honest"
Positive Outcome:
Your Sim gets 25,000 Simoleons.
Negative Outcome:
Your Sim loses 35,000 Simoleons.

"Pay the Man"
Positive Outcome:
Your Sim earns 60,000 Simoleons.
Negative Outcome:
Your Sim loses 25,000 Simoleons and is demoted to Dishwasher.

Knowledge of Malaysian favourites like Char Koay Teow, Hokkien Mee, Loh-Mee, Penang, Nasi Lemak, Curries, Claypot Low-Shee-Fun, plus good side-dishes like Har-Cheong Chicken, Rib-King, etc.. Need not be very experiened but must be entrepreneurial, pride in delivering a good job & innovative.

Place the job vacancy on www.jobstreet.com.my

i am in the middle of my business plan and have been working towards getting money saved for starting my own business. i want to do a sports bar/restaurant…not too big you know something like a neighborhood bar. i have everything pretty much down, i am just thinking if anyone out there knows how much the start-up would actually cost or give me your best estimate. right now i am thinking anywhere between 100k and 200k….that's including renovations, liquor, food, Equipment…etc…let me know your opinions, thanks!

If you have money in the bank, this isn't a bad time to look for businesses to take over. In the case of a first business, you could consider buying into an existing establishment with a mind to buying out the other person in so many years, or you could look for a troubled/retiring owner who's looking to cash out. The benefit of an existing business is that all the fixtures are already in place, supplier lists are available, there's a certain amount of passive sales, and you then have time to consider décor, etc., over a longer period of time.

In both cases what you're going to spend will be mostly determined by a valuation of the business.

To build or renovate from scratch would probably run $500K in a medium-sized city. Just some of the kitchen equipment is $80K, and that's before you've even put chairs out or hired anyone. But if you want to go that route, use the Score template Robert (above) recommended, then ask a bank what kind of money you'd need to put up to qualify for a loan that size.

The cuisines of the day are getting more interesting over the years. With a quality chef school, you will be able to learn all of these great dishes as well as how to earn money when creating them. Working as a chef can be a great career that will be constantly changing. And by attending a good chef school, you will learn about all of the options that are open to you.

A chef school that provides a lot of hands on training is a good way to tell if it is a good school. There still is a lot of theory to learn in the culinary arts but getting the hands on training will get you the experience you need to succeed.

A lot of chef schools have world-class chefs as instructors. This is another great way to tell a good chef school from a mediocre one. A qualified instructor will be able to give you access to all the tricks and tips that they have learned over their careers. You can then take these tricks and apply them to your own career.

Being a chef and being a cook are two entirely different things. Upon graduating from chef school, you will be the one in charge of the kitchen. You will have the cooks working under you and learning from you after graduation.

Of course, a love for cooking is a prerequisite for chef school. You need to understand that you will most likely be spending the rest of your working days making food. If this sounds like a great life to you, then you should really explore a chef school.

Depending on which school you choose, there will be a wide variety of options. Some schools offer courses on weekends as well as during the week. You are bound to find one that fits into your present schedule.

The type of course you take depends on what type of cooking you want to do. If you wish to become an expert in pastries, then you would not take the same classes that would prepare you to be an international chef. You should carefully analyze each course before making your decision.

If you want to make yourself even more valuable to potential employers, then you should look into a Bachelor of Science in Culinary Arts Management. This will give you formal training in culinary arts as well as the pastry arts if you choose. Having this type of degree and knowing how to use it will make it much easier to advance in the food industry.

A good chef school won’t stop with just teaching you how to prepare the dishes. Many of them offer resume writing help and practical training that will make the transition into the food industry that much easier.

The restaurant industry is sometimes a hard one to break into at first. But a good chef school will give you the training you need to make an easy transition into the field. A lot of them will encourage you to seek employment in the field before graduation.

This working experience will allow you to digest what you are getting into and your instructors will be able to help you if there are any snags during your initial employment.

As long as you have a love for cooking, you can have a rewarding career as a chef. A good chef school is the best place to start.

Andy West
http://www.articlesbase.com/non-fiction-articles/start-your-exciting-career-today-with-a-chef-school-120932.html

A hotel is supposed to focus upon its lodging services, that being its core business. It is obvious that all other businesses including the F&B department are meant to support this business goal. But, the fact that F&B facilities can augment the room occupation in hotels is often overlooked. This is all the more true in case of convention centers and resorts.

The slack season can be overcome by marketing the F&B facility of the hotel. The presence of a good eating joint in a hotel widens its customer base manifold, and allows people not interested in lodging, getting interested in your hotel.

The F&B revenue in hotels is neglected because it is presumed that profits from it will never be able to match up with those of the rooms division. Unlike stand alone restaurants, hotels pay no heed to the profits from F&B. Definitely, promoting a hotel in its entirety seems to be the more intelligent choice than simply promoting the restaurant of the hotel. While the room bookings contribute to a massive 70% of the hotel’s revenue, the restaurant is considered to be doing extremely well even if it earns a mere 20% of the hotel’s total revenue.

Improvement of the F&B operations of your hotel is definitely not a one step effort. These norms might be of help.

Restaurant should have a hotel guest list

Many times customers charge bills to their rooms. It is necessary for the restaurant staff to know if the guests have indeed registered in the hotel and have credit available with the hotel for the charge of the restaurant. For this purpose it is necessary that the restaurant staff has an updated list of the hotel guests.

Restaurant should have control over small things.

Little things make a lot of difference. Like the temperature inside the restaurant. The restaurant should have control over such seemingly petty matters, instead of going with the hotel. This is so because the requirements of the hotel and the restaurant might differ.

Keep the staff uniformed

A non-uniformed staff betrays the un-professionalism of the eating joint, so make it mandatory for the staff to be uniformly clad. Insist on standard footwear and accessories, with professionally done name tags that carry the hotel or restaurant’s logo. A well-groomed staff with a particular behavior standard will contribute constructively to the hotel’s image.

Keep a check on the kitchen staff

Kitchen staff loitering in areas other than the kitchen in shabby attire is not a pleasant sight to customers. Allow them specific time to relax and ask them to be in the kitchen for the rest of time. Lengthy calls must be banned, and restricted to a specified time. Also, make sure the kitchen staff is shipshape all the time.

Liquor norms

Since liquor is served in the restaurant under the license of the hotel, the restaurant lessee must provide training to the liquor servers, and provide the hotel owner with the documentation of the training including the course name, content, instructor and the employee identification of the attendees. Unacceptable behavior on the part of the restaurant’s liquor servers might negatively affect the hotel’s image.

Jointly market the hotel and restaurant

Since an increase in revenue of any one will mirror the revenues in the other, it is necessary that the hotel and the restaurant be publicized together. This can be carried out through various promotional methods. Make the front desk staff of the hotel distribute discount coupons for the restaurant at the time of check in. Rooms must have a menu of the restaurant with its open hours and room service menus made available to guests. Vehemently pursue the promotion of the twins as a whole, particularly during slack season. Try to include tailor made breakfast in the room rent, and make available professionally made menus in the food and beverage service of the meeting rooms. Try to include a representative of the restaurant in the committee meetings of the hotel.

Make an asset out of the restaurant

To extract complete benefit from the restaurant, it is necessary that the restaurant and the hotel be looked upon as a single entity and be advertised together. This advertising budget must be fixed according to individual stakes. Analyze and reallocate these expenses each month and be fair in the practice. Do not lease the F&B operation only to collect rent and escape the hassles of running the venture. The restaurant will contribute to the overall profitability of the hotel. Keeping this in mind, create an asset out of the much maligned F&B facility in the hotel.

Wrap up.

Condemning the leasing out of the hotel’s F&B facility is definitely not the solution. Even leased F&B facilities of hotels augment the overall income and lure more patrons to the hotel rooms than otherwise. Only care has to be taken to maintain the same standards as that of the hotel in matters of disciplined staff. Both the hotel and the restaurant should be marketed together in order to reap maximum benefits from the venture.

Venugopal Naidu
http://www.articlesbase.com/hotels-articles/outsourcing-fb-of-a-hotel-119913.html